If you’re looking to achieve a body that could make the Greek gods jealous, then you better start chowing down like one of them too. Take it from the Aussie heartthrob and muscle machine, Chris Hemsworth. The guy’s got a physique that could make Mount Olympus shake with envy and to be frank, us regular joes too. But instead of admitting our own laziness and lack of motivation, we often blame his eye-catching rig on genetics or accuse him of using performance-enhancing substances. Well, guess what? His dietician has spilled the beans on his meal plan, and it’s not exactly a walk in the park. Sorry fellas, but you can’t just sit around munching on chips and expect to look like Thor.
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Celebrity Chef Dan Churchill | Image: Scott Gries via Television Food Network
Dan Churchill, the culinary mastermind behind Hemsworth’s chow, recently revealed what fuels the actor’s physique during his gruelling role prep. Now, we all know bulking up requires some serious munching, and Chris is no stranger to that. However, Churchill recently told the Daily Mail that the Aussie hunk would gobble down a whopping 4,500 calories daily during his training. Yes, you read that right – 4,500 calories in a single day.
To put it into perspective, the average bloke usually consumes around 2,500 calories per day, so Chris was almost doubling that. Churchill would break down those 4,500 calories into ten meals consisting of his ‘favourite’ dishes, which included steak, rice-based dishes, broccoli, chicken, and banana protein shakes. According to the chef, who is also behind Chris Hemsworth’s successful fitness app Centr, he’s not afraid to sacrifice flavour to ‘get the job done’.
‘One of Chris’s go-to drinks is a protein shake with banana, two dates, almond milk, and a scoop of protein,’ he said in a video for Centr.
During his interview with the publication, Dan also offered his expert advice on cooking at home, including his top recommendations and common errors to avoid while working in the kitchen. ‘A big mistake home cooks make is adding salt too early. For example, if you’re making a soup or anything with sauce, your dish will concentrate as the liquid evaporates – and then you can make it too salty.’
One valuable suggestion from Dan is to add a greater amount of lemon juice to your culinary creations. ‘Don’t sleep on lemon juice,’ the chef said. ‘If salt brings out flavour, acid keeps it sticking around.’
Now, if you’ll excuse us, we’re off to stuff our faces with some broccoli, chicken, and lemon.
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